1 cup butter (softened), 1 cup peanut butter, 2 1/2 cups granulated real maple sugar (or light brown sugar), 3 extra large eggs, 2 teaspoons vanilla extract, 4 3/4 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup mini semi-sweet chocolate chips, 1 1/2 cups seasoned slivered almonds, 2 cups (one 11oz bag) Rolo chocolate caramel candies (unwrapped and quartered).
Grease or spray a 9" x 13" baking pan. Set aside. Preheat oven 350 degrees.
In a medium bowl combine flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl beat softened butter with peanut butter. Beat in granulated maple sugar. Add eggs and beat well. Add vanilla and continue beating. Add flour mixture and combine til thoroughly blended. Add mini chocolate chips and slivered almonds folding into cookie dough mixture. Lastly add quartered Rolo candies and finish folding into cookie dough mixture. Empty combined cookie dough mixture into prepared baking pan and press down evenly with flat spatula. Bake for 30 - 35 minutes. Should be golden brown on top when done. Cool completely before cutting into desired size squares. Quicken cooling process by placing in frig about 1/2 hour after coming out of oven. (Do not cut when warm. They will crumble.)
Note: Recipe can be cut in half with the exception of eggs. Use 2 large eggs.
Recipe idea thanks to ~ Two Peas & Their Pod which she calls Peanut Butter Rolo Blondies.
My recipe turned out much more chocolatey and does not resemble hers as a blondie.